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  • 4.5: Glucose/Dextrose
    https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Chemistry_of_Cooking_(Rodriguez-Velazquez)/04%3A_Sugar/4.5%3A_Glucose_Dextrose
    The sugar known as glucose has two origins: (1) in a natural form in most fruits and (2) n a processed form from corn (corn syrup) In baking, we usually refer to industrially made glucose. It is made ...The sugar known as glucose has two origins: (1) in a natural form in most fruits and (2) n a processed form from corn (corn syrup) In baking, we usually refer to industrially made glucose. It is made from corn and the resulting product, a thick syrup, is then adjusted to a uniform viscosity or consistency.
  • 8.1.4.9: Glucose/Dextrose
    https://chem.libretexts.org/Courses/University_of_North_Carolina_Charlotte/CHEM_2141%3A__Survey_of_Physical_Chemistry/08%3A_Optional-_Special_topics/8.01%3A_Chemistry_of_Cooking_(Rodriguez-Velazquez)/8.1.04%3A_Sugar/8.1.4.09%3A_Glucose_Dextrose
    The sugar known as glucose has two origins: (1) in a natural form in most fruits and (2) n a processed form from corn (corn syrup) In baking, we usually refer to industrially made glucose. It is made ...The sugar known as glucose has two origins: (1) in a natural form in most fruits and (2) n a processed form from corn (corn syrup) In baking, we usually refer to industrially made glucose. It is made from corn and the resulting product, a thick syrup, is then adjusted to a uniform viscosity or consistency.

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